To make the Yorkshire pudding batter, add the flour to a mixing bowl and make a well. Add a pinch of salt and the eggs, then whisk until combined. Slowly add the milk and continue whisking until a thin, smooth batter is formed. Leave in the fridge for at least 30 minutes before cooking.
Add the beef dripping to a cast iron skillet, oven-proof frying pan, or enamel dish and place in the oven for 5 minutes to heat.
Prick the sausages with a fork or paring knife then add to the pan, being careful to avoid splashing the hot fat. Return to the oven for 15 minutes, turning once during cooking.
After 15 minutes, carefully remove the pan from the oven and pour in the batter, onion wedges, sage leaves, and rosemary sprigs. Quickly (but carefully) return to the oven and cook for another 20-25 minutes. Don’t open the oven door for at least 20 minutes, otherwise you’ll lose too much heat and the Yorkshire pudding’s sides will drop and you’ll end up with a sausage pancake.
Once cooked, remove from the oven, season with a pinch of salt and some freshly cracked black pepper, to taste.
Keyword Sausages, Toad in the Hole, Yorkshire Pudding